AIP Friendly Ginger-Scallion Taro Chips

Total time45 min

Prep time15 min

Cook time30 min

4.7

(25)

Crunchy, golden, and fragrant with fresh ginger and turmeric, these baked taro chips deliver serious snack satisfaction without a single ingredient that conflicts with autoimmune protocol eating. Taro root stands in beautifully for the nightshade-based chips that are typically off the table, giving you that deeply satisfying crunch through nothing more than thin slicing and a hot oven. Coconut oil coats every slice evenly, helping the chips blister and crisp at 375°F while keeping the fat source completely compliant. A squeeze of fresh lemon juice brightens the whole batch, and the scallion greens scattered on at the end add a pop of color and mild onion flavor that makes these feel genuinely snack-worthy rather than just "safe." The key move is patting the taro slices bone dry before tossing them — any surface moisture will steam instead of crisp, so don't skip that step. This recipe makes enough for four people, though fair warning: they disappear fast straight off the pan.

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Ingredients

4 servings

1 large taro root (about 1 lb), peeled
2 tbsp coconut oil, melted
1 tsp fresh ginger, finely grated
¼ tsp ground turmeric
¾ tsp fine sea salt
3 scallions, thinly sliced (green parts only)
1 tsp fresh lemon juice

Instructions

1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2
Wearing gloves if your skin is sensitive, use a mandoline or a sharp knife to slice the peeled taro root into rounds about 1/16-inch (1.5mm) thick — thin enough to see light through when held up, but not so thin they tear. Pat the slices thoroughly dry with paper towels; any surface moisture will steam rather than crisp.

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